Grilled BBQ Pizza with Sausage and Mushroom
I’m seriously kicking myself for not listening to the blog world sooner and making grilled pizza this past summer…if I had it definitely would have made a very frequent dinner appearance. But at least the warm weather is sticking around, which just means more opportunities for grilling. Being from nyc, I’m all about the thin crust pizza and this is the closest I’ve ever gotten to recreating the crispy crust that comes out of a hot brick oven. This pizza was extremely simple to put together. The dough was made the night before and the sauce was from Pappy’s, our favorite bbq place in St. Louis. The only work involved was prepping the toppings, in this case sautéing the mushrooms and cooking the sausage. Even though I’m a sauce-loving type of girl and I completely understand the urge to layer your dough with extra sauce, do not be tempted to coat your pizza with more than a thin layer…it really doesn’t need it to taste better and the extra liquid will just make the pizza soggy.
from Smitten Kitchen, makes 2 12-inch pizzas
- 1/2 t dry active yeast
- 2 cups plus 2 Tb bread flour, plus more for dusting
- 1 cup grated mozzarella
Dough should be prepared the night before
1) Place 3/4 cup lukewarm water in the bowl of an stand mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes.
2) Add flour and 1 teaspoon of salt and mix on low for 1 minute.
3) Increase speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more.
4) Remove dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan and place the pan in a large plastic bag, tie the bag loosely and refrigerate overnight.
Grilled BBQ Pizza with Sausage and Mushrooms
recipe is for 1 pizza, following the grilling guide on Simply Recipes
- 1/2 recipe of chilled dough*
- flour for dusting
- olive oil
- 1 pound white mushrooms, sliced
- 1 sausage (I used Andouille), chopped
- 1/2 cup bbq sauce
*Remove dough from fridge two hours before planning on prepping the pizza and place in a warm spot.
1) Prepare the grill for high direct heat. Have a small bowl with olive oil ready for greasing the grill grates and for brushing the pizza.
2) Saute mushrooms over medium high heat until they have released some liquid.
3) One mushrooms are soft, add the sausage pieces and cook until meat is done. Set aside
4) Shape the pizza dough so that you have a round 12 inch circle.
5) Once the grill is very hot, oil your grill grates (you can use a tightly folded up paper towel dipped in olive oil and use tongs to oil the grill)
6) Place your pizza dough round on a lightly floured rimless cookie sheet. Slide the dough onto the hot grill grates.
7) Close the lid of the grill and let cook for 2 minutes (its ok if the top of the dough rises and you get air pockets)
8 ) Once the dough is browned on one side remove it from the grill and flip the dough over so that the grilled side is now up. (cover the grill so it doesn’t lose heat)
9) Coat the grilled side of the pizza with a thin later of olive oil. Next add a thin layer of sauce, enough to just coat the surface.
10) Sprinkle on the cheese, followed by the mushroom and sausage mixture.
11) Slide the topped pizza back onto the grill and reduce the heat. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly.
12) Place onto cutting board let rest for a few minutes.